Hmiss (Tomato and Pepper Salad)

Instructions

1. Roast the whole peppers over a high flame or under the oven grill, turning them, until the skin blackens.
2. Put them in a covered bowl or bag for 10 minutes, then peel and deseed them. Cut them into strips.
3. Blanch the tomatoes for 1 minute, peel, deseed and dice them.
4. Heat the olive oil in a sauté pan, add the chopped garlic, cumin and chilli, then fry for 1 minute.
5. Add the tomatoes and simmer for 10 minutes, until the mixture thickens.
6. Stir in the peppers, vinegar and finely chopped parsley. Cook for another 5 minutes, then adjust the salt and paprika.